Why is baklava such a favorite? The honey? The soft, flaky layers, the overall gooey, sticky, yumminess? I dunno, but whenever I take it to a local farmers market here in Jacksonville, it’s the item I sell out of first! I make it in chocolate, and a chocolate raspberry. Uh-huh, that’s what I said — chocolate raspberry!!
Shown here on a Christmas platter, with apricot almond cookies and Greek wedding cookies:
However, let’s get back to the basics: – Traditional Walnut Baklava is a nutty and syrupy Mediterranean pastry made with the filo dough… layered with walnuts, baked golden brown and covered with a warm honey cinnamon syrup… OOPA! When done correctly, it’s flaky, sticky and totally decadent.